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With temperatures that will exceed 38 degrees In many cities in Spain, the country is going through its first heat wave, immersed in the middle of August, between getaways, vacations and telecommuting. And with her, the desire to continue enjoying the tan expected and desired summer of 2021.
High temperatures and summer are always an invitation to eat healthy and healthy, without these dishes being at odds with the taste. Today in Summum we collect three proposals from great chefs in front of some of the most exclusive hotels in the world to create the perfect menu to face (and enjoy) these hot days. Simple and delicious ideas to recreate in any kitchen and enjoy as if we were staying in one of these wonderful destinations around the world.
Spanish vegetable stew, by Chef Fernando Sánchez
In front of the stove in the Buchinger Wilhelmi Clinic in Marbella, which in 2020 will celebrate 100 years of the famous Buchinger method, this clinic was founded by Dr. Otto Buchinger, physician, philosopher and pioneer of medical fasting. Chef Fernando Sánchez proposes a succulent recipe based on seasonal vegetables.
Ingredients:
– Vegetable sauce: 170 gr of leek, 1 clove of garlic, 300 gr of red peppers, ½ teaspoon of cold-pressed olive oil and Salt.
– Vegetables: 650 grams of mini colored peppers, 100 grams of garlic, 150 grams of small zucchini, 125 grams of cherry tomatoes and ½ teaspoon of cold-pressed olive oil
– Others: 25 g of toasted pine nuts and 50 g of young shoots
Preparation: Roast half the leeks, garlic and pepper in the oven at 170C for about 40 minutes. Next, clean the vegetables and reserve the juice from the grill. Sauté the remaining leeks in the olive oil. Just before the leeks are tender, add the previously roasted vegetables with the vegetable juice. Beat all the ingredients and pass them through a fine sieve. Add salt to taste. Then roast the peppers and garlic at 180C for about 40 minutes. Peel the peppers and remove the stem and seeds. Next, sauté them in a pan for a short time. Cook the mini zucchini until “al dente”. Briefly sauté the cherry tomatoes and mini zucchini in the oil and season to taste with salt and pepper. To finish, present the vegetables on the plate and drizzle the vegetable sauce on top. Sprinkle with pine nuts and sprouts.
Roasted cauliflower, by chef Yannick Alléno
Yannick Alleno is the chef in charge of the kitchen of the prestigious luxury hotel Royal Mansour Marrakech, a palatial oasis created by more than 1.500 local artisans as an ode to traditional Moroccan architecture. Its recipe, simple and easy to prepare, with cauliflower as the main protagonist, will certainly not leave you indifferent.
Ingredients:
– A cauliflower.
– For the marinade: 2 tablespoons of lightly salted butter, 4 minced garlic cloves, 2 grams of grated fresh ginger, 1 tablespoon of sugar, ½ teaspoon of turmeric, ½ teaspoon of paprika, freshly ground pepper and fresh coriander.
– For the coriander sauce: 50 grams of chopped coriander, 15 grams of fresh ginger, 40 grams of white onion, 40 grams of honey, 140 grams of mayonnaise, 80 grams of lime juice, 70 grams of olive oil, salt and pepper.
Coconut Balls, by Chef Ashley Goddard
Joali is the first and only immersive art resort in the Maldives, located on the island of Muravandhoo in the unspoilt Raa Atoll, just 45 minutes from Male by private seaplane. Launched in late 2018, Joali truly embodies the joys in life that are woven through its focus on sustainable art and luxury, gastronomy, family and wellness. In his kitchen, we find the chef Ashley Goddard, who proposes a succulent and delicious dessert based on coconut and chocolate.
Ingredients:
– 1/3 cup coconut butter, ¼ cup agave nectar, 1 ½ cup blanched almond flour, 2 teaspoons cinnamon, 1 teaspoon grated fresh ginger, 1/2 teaspoon sea salt, 1/2 teaspoons nutmeg, 1/2 cup puffed quinoa (already cooked), 1/2 cup chopped walnuts, ¼ cup dark chocolate (dairy-free), 1 tablespoon coconut oil, and ¼ cup desiccated coconut
Preparation: Whisk together the melted coconut butter and agave nectar. Add the almond flour, cinnamon, ginger, salt, and nutmeg. Mix the quinoa and the chopped walnuts and divide the mixture into small portions with a spoon, shape it into a ball by hand, place on a tray and leave to cool in the fridge. Melt the chocolate with a little coconut oil. Prepare a tray with the desiccated coconut and once the cold balls are in the chocolate mixture, cover them with this coconut. Put the tray back in the fridge to cool them again and present them to taste.